Individual Beef Wellingtons Recipe

Indvidual beef wellingtons makes lovely meat stuffed puff pastries. Prepared with tenderloin steaks and mushrooms, stuffed in the puff pastries and baked, the individual beef wellingtons are herbed and flavored with added wine.

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Tenderloin steaks30 Ounce (Six 4 To 5 Ounce Steaks)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Chopped onion1⁄2 Cup (8 tbs)
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Red wine1 Cup (16 tbs)
 Brandy2 Tablespoon
 Fines herbes1⁄2 Teaspoon
 Butter/Margarine1 Tablespoon, melted
 Egg yolks2
 Water2 Teaspoon
 Mushroom juice6 Tablespoon (Reserved)
 Canned beef broth14 1⁄2 Ounce, undiluted (1 Can)
 Tomato paste1 Tablespoon (Filling)
 Cornstarch2 Tablespoon (Filling)
 Madeira wine/Other dry sweet wine1⁄4 Cup (4 tbs) (Filling)

Nutrition Facts

Serving size: Complete recipe

Calories 2677 Calories from Fat 1337

% Daily Value*

Total Fat 150 g230.8%

Saturated Fat 41.1 g205.6%

Trans Fat 0 g

Cholesterol 972.2 mg

Sodium 2927.9 mg122%

Total Carbohydrates 48 g15.9%

Dietary Fiber 2.3 g9.3%

Sugars 6.1 g

Protein 200 g400.7%

Vitamin A 21.5% Vitamin C 17.3%

Calcium 30.2% Iron 90.1%

*Based on a 2000 Calorie diet

Directions

Sprinkle steaks with salt and pepper, and place in a shallow dish.
Saute onion in hot oil until tender.
Add wine, brandy, and herbs.
Pour mixture over steaks; cover and marinate in refrigerator 8 hours.
Drain steaks, reserving marinade.
Saute steaks in 1 tablespoon butter in a skillet just until lightly browned on both sides.
Place steaks in dish; cover and refrigerate 2 hours.
Prepare Mushroom Filling; chill at least 2 hours.
Prepare pastry; chill 2 hours.
Roll pastry into an 18 inch square on a lightly floured surface; cut into six 9 x 6 inch rectangles.
Spread center of each pastry rectangle with 1/3 cup Mushroom Filling; top with a steak.
Combine egg yolks and water; brush edges of pastry with egg mixture.
Fold pastry over, and pinch edges and ends together.
Trim excess pastry, reserving scraps.
Place Wellingtons, seam side down, on a lightly greased baking sheet.
Brush with egg mixture; repeat after 1 minute.
Roll pastry trimmings; cut into decorative shapes, and arrange on Wellingtons, if desired.
Brush with remaining egg mixture.
Bake at 400° for 25 minutes or until golden brown.
Combine reserved marinade, mushroom juice, beef broth, and tomato paste in a saucepan; cook over medium heat 25 minutes.
Combine cornstarch and Madeira; stir into broth mixture and cook, stirring constantly, until thickened.
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